How did the bread turn out when you warmed the milk? Did it make for better proofing? I'm more of a visual learner, I've had this recipe book for quite sometime and your videos have helped me understand the steps so much more.
Hi Ashlee! Thanks for the comment! I’m so happy you’ve found the videos helpful!! 🙂 I made some modifications to help with proofing in the Orange Blossom Brioche video, I had much better results with that brioche recipe. I would recommend watching that if you’re having a similar issue 😉 I hope this helps!!
I’ve been making no knead brioche for years. Very similar to the one you presented. I would like to share my experience with it: 1) melt your butter on the stove and add it to the milk and eggs and sugar mix well. Then put the liquid in the large bowl. 2) In a medium bowl measure out your flour and salt and yeast blend. 3) add your dry ingredients to the wet and mix together till you get a shaggy dough. Let this shaggy mass sit for 10 mins. Then make the first of 3 folds. Fold the dough every half hour. Leave at room temp. After the last turn let you dough rest and rise for 2 hrs. (This is really important for the structure of your loaf). NOW, refrigerate your dough overnight. You will be surprised how much this cool dough will rise in the fridge ! 4) take your dough out of the fridge and work quickly not allowing the dough to warm up much. On a well floured counter shape your dough as you wish and place each creation in its appropriate mold or if you are braiding it on its floured peel. Note: I’ve learned not to add anymore flour to the brioche dough while proving it. The dough is not silky smooth non stick work cold! Avoid allowing the butter to melt again. Or your loaf will be greasy snd the loaf will crack in the oven. 5) let the loaves rise for at least two hours then egg wash and bake at 350°F (180°C) your crumb will be light and delightful. This works every time. Another note: Don’t let you mind try to tell you that the dough is too sticky. It’s not! Your going to refrigerate it. Give it a try you’ll be delighted!
I'm glad I found your video, I was doing so well through this book and could not for the life of me get the brioche to work. I've never made brioche before, and this book is advertised for beginners. It seems this recipe will never work exactly as written, and you have to do extra research to figure out what to do differently to get the recipe to work, which defeats the purpose of the recipe book. It needs correcting and additional explanation. Thank you for the validation! I will try brioche again, maybe not this book's recipe, though.
Great videos! I have the book and noticed all the recipes called for “instant yeast” but the enriched bread recipes just say “yeast” in ingredients. Is there a difference?
I was so exited about this recipe ! Even if there was this under proofing issue I thought the brioche looked amazing. It really looked like the ones we have in France (they’re my favorite thing to get at the bakery). And the taste you described is exactly how a brioche should taste like IMO: buttery but not exactly sweet. Thanks again for all your videos. Can’t wait to try this one.^^
Julia Ménez thank you so much! I think it turned out well too! Hoping next week I can get it close to perfect 😅 I love hearing that it looked similar to the ones in the French bakeries!! 💕 thank you so much for watching!! I can’t wait to see how your loaf turns out!
How did the bread turn out when you warmed the milk? Did it make for better proofing? I'm more of a visual learner, I've had this recipe book for quite sometime and your videos have helped me understand the steps so much more.
Hi Ashlee! Thanks for the comment! I’m so happy you’ve found the videos helpful!! 🙂
I made some modifications to help with proofing in the Orange Blossom Brioche video, I had much better results with that brioche recipe. I would recommend watching that if you’re having a similar issue 😉 I hope this helps!!
I’ve been making no knead brioche for years. Very similar to the one you presented. I would like to share my experience with it:
1) melt your butter on the stove and add it to the milk and eggs and sugar mix well. Then put the liquid in the large bowl.
2) In a medium bowl measure out your flour and salt and yeast blend.
3) add your dry ingredients to the wet and mix together till you get a shaggy dough. Let this shaggy mass sit for 10 mins. Then make the first of 3 folds. Fold the dough every half hour. Leave at room temp. After the last turn let you dough rest and rise for 2 hrs. (This is really important for the structure of your loaf). NOW, refrigerate your dough overnight. You will be surprised how much this cool dough will rise in the fridge !
4) take your dough out of the fridge and work quickly not allowing the dough to warm up much. On a well floured counter shape your dough as you wish and place each creation in its appropriate mold or if you are braiding it on its floured peel.
Note: I’ve learned not to add anymore flour to the brioche dough while proving it. The dough is not silky smooth non stick work cold! Avoid allowing the butter to melt again. Or your loaf will be greasy snd the loaf will crack in the oven.
5) let the loaves rise for at least two hours then egg wash and bake at 350°F (180°C) your crumb will be light and delightful. This works every time.
Another note: Don’t let you mind try to tell you that the dough is too sticky. It’s not! Your going to refrigerate it.
Give it a try you’ll be delighted!
Thank you for the tips!! I’ll definitely give this a try!
About to try this recipe: salted or unsalted butter?
I used salted!
I'm glad I found your video, I was doing so well through this book and could not for the life of me get the brioche to work. I've never made brioche before, and this book is advertised for beginners. It seems this recipe will never work exactly as written, and you have to do extra research to figure out what to do differently to get the recipe to work, which defeats the purpose of the recipe book. It needs correcting and additional explanation. Thank you for the validation! I will try brioche again, maybe not this book's recipe, though.
Thank you for the comment! So happy to hear you found it helpful ☺️
Great videos! I have the book and noticed all the recipes called for “instant yeast” but the enriched bread recipes just say “yeast” in ingredients. Is there a difference?
Thank you so much!! No difference! I used instant yeast in every recipe and they all turned out great 🤗
@@PaigeBurrows great! Do you have a preferred instant yeast brand you use?
I always use fleischmann's because it’s what’s available at my local grocery store. A lot of bakers prefer SAF yeast though ☺️
@@PaigeBurrows thank you!!!!
@@user-gg1qb7xi1m no problem!! 😉
Love this!! And love the dog cameo!! Yes!!
Thank you!!! 💕 Lol, she’s my biggest fan 🤣
I was so exited about this recipe ! Even if there was this under proofing issue I thought the brioche looked amazing. It really looked like the ones we have in France (they’re my favorite thing to get at the bakery). And the taste you described is exactly how a brioche should taste like IMO: buttery but not exactly sweet.
Thanks again for all your videos. Can’t wait to try this one.^^
Julia Ménez thank you so much! I think it turned out well too! Hoping next week I can get it close to perfect 😅 I love hearing that it looked similar to the ones in the French bakeries!! 💕 thank you so much for watching!! I can’t wait to see how your loaf turns out!
Dutchess is so adorable :)
Lol thank you! She’s a prissy little princess! 🥰
I've always been told that adding something cold or too hot to bread with yeast it will kill the yeast, maybe try room temp ingredients
😂